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Chicken Fajita Skillet Casserole

Chicken Fajita Skillet Casserole

Krysta
This chicken fajita skillet casserole is a one-dish dinner made in a skillet using convenient rotisserie chicken.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dishes
Servings 6
Calories 775 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 2 poblano peppers thinly sliced
  • 1 yellow or orange bell pepper thinly sliced
  • 1 white onion thinly sliced
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 10 ounce can diced tomatoes and green chiles
  • 1 1/4 cups chicken broth
  • 2 1/2 cups shredded rotisserie chicken
  • 15 ounce can pinto beans drained and rinsed
  • 2 cups sharp Cheddar cheese divided
  • 3 cups broken tortilla chips
  • toppings such as lettuce, cilantro, sour cream, salsa, and hot sauce (optional)

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a large, oven proof skillet over medium-high heat. Add peppers and onions and cook, undisturbed, 5 minutes or until browned. Add chili powder, cumin, garlic powder, salt and pepper and continue cooking until vegetables are soft, stirring often, 1 to 2 minutes. Remove vegetables from the pan and set aside.
  • Add butter to the pan and melt over moderate heat. Whisk in flour and cook for 1 minute, stirring constantly. Add in tomatoes and broth and cook until thick and creamy, stirring constantly, about 3 minutes. Stir in chicken and beans. Top chicken mixture with 1 cup cheese. Spread reserved peppers and onions evenly over the cheese and top with chips and remaining cheese.
  • Bake in the preheated oven until bubbly and lightly browned on top, about 15 minutes. Serve with desired toppings.